Pear, Pancetta and Leerdammer Tart
Makes 4 Servings.
- 1-1/2 cups Leerdammer ® cheese, grated
- 1 puff pastry, thawed
- 1 egg white
- 1 Tbsp. crème fraiche
- Salt and pepper, to taste
- 2 pears, peeled, halved and cut into 1/2" thick slices
- 4 oz. pancetta, diced
- Fresh rosemary leaves, chopped
Preheat oven to 415°F.
Roll out the pastry on a lightly floured surface to about a 10" square. Then cut out 4 circles using a bowl as a template. Using a sharp knife held horizontally against the edge of the pastry, knock up the sides - this helps seperate the flakes as the pastry rises during cooking. Flute the edges by pressing the back of a knife vertically around the edges. Place the circles on a lightly greased baking sheet.
Place 3/4 of the Leerdammer® in a bowl with egg white, crème fraiche and season. Mix well. Place a quarter of the mix in the center of each pastry circle. Spread over leaving about 1/2" inch boarder.
Arrange half a pear, cut in slices overlapping on top of the tart. Fry the pancetta in a non-stick pan until crisp. Scatter this over the pears with rosemary. Bake for 15 - 20 minutes then remove from oven. Scatter over the remaining cheese then return to oven for final 5 minutes to melt cheese. Serve hot, or cold.